Place the plain flour and 4 tablespoons of Moroccan seasoning and chicken into a bowl and use tongs to coat the chicken with the flour/spice mix.
Heat a pan on medium high, add the oil, and brown the chicken thighs in batches. As they brown, place them in the slow cooker.
Once chicken is browned, use the same pan - adding onion, ginger, garlic, chilli and 1 tablespoon seasoning and cook until onion softens. Add half the chicken stock/broth and bring to the boil
Add the onion mixture, tomatoes, tomato paste, remaining chicken stock/broth, and 1 tablespoon seasoning
Gently stir sauce through to cover the chicken. Cook on low in Slow Cooker for 6 hours.
Remove lid after 6 hours and stir through. If sauce is to thin, refer to note 2 for thickening instructions.
Serve with jasmine rice, brown rice, or cauliflower rice for a low carb option – drizzled with gremolata